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J-GLOBAL ID：201702224886515270   Reference number：17A0418188

Addition of Fatty Acids and Heat Treatment to Reduce Potato Starch Digestibility

脂肪酸類添加と加熱処理による馬鈴薯澱粉の消化性の低減

Author (9)： MORI Daiki (Akita Prefectural Univ., Akita, JPN) ,  NAKASHIMA Keita (Akita Prefectural Univ., Akita, JPN) ,  TOYOSHIMA Rumiko (Akita Prefectural Univ., Akita, JPN) ,  OKI Shiori (Akita Prefectural Univ., Akita, JPN) ,  OGAWA Haruna (Akita Prefectural Univ., Akita, JPN) ,  ISHIKAWA Kyoko (Akita Prefectural Univ., Akita, JPN) ,  ZHANG Han (Akita Prefectural Univ., Akita, JPN) ,  CHEN Jieyu (Akita Prefectural Univ., Akita, JPN) ,  AKIYAMA Yoshinobu (Akita Prefectural Univ., Akita, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 23  Issue： 2  Page： 339-342  Publication year： Mar. 2017 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Starch ,...
Semi thesaurus term： glycemic index ,...

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JST classification (5)： Applications of enzymes  (EB09100B) ,  Food chemistry,nutritional value  (FJ01020J) ,  Food heating  (FJ03030I) ,  Starch  (FJ05030W) ,  Food additives  (FJ10020H)

Substance index (3)： Palmitic Acid ,  Linolic acid ,  Glucose

Reference (12)：

• Akuzawa, S., Sawayama, S., and Kawabata, A. (1995). Selectivity and thermal properties of various starches incorporating free fatty acids. Biosci. Biotech. Biochem., 59, 1605-1608.
• Akuzawa, S., Sawayama, S., and Kawabata, A. (1997). Thermal properties of corn amylose incorporating or with added free fatty acid. Biosci. Biotech. Biochem., 61, 487-490.
• Brown, I.L., McNaught, K.J., and Moloney, E. (1995). Hi-maize: new directions in starch technology and nutrition. Food Aust., 47, 272-275.
• Englyst, H., Wiggins, H.S., and Cummings, J.H. (1982). Determination of the non-starch polysaccharides in plant foods by gas-liquid chromatography of constituent sugars as alditol acetates. Analyst, 107, 307-318.
• Gomyo, T. and Hasegawa, K. (1993). The composition table of amino acid for protein score and fatty acid for fats and oils. p178-181 women's nutrition university publishing department. (in japanese).

Terms in the title (4)： 脂肪酸類 ,  加熱処理 ,  馬鈴薯澱粉 ,  消化